Here is an amazingly delicious treat to serve alongside last week’s Spiced Apple Cider recipe!
Ricotta Cheese Cookies. Even though I’m 50% Italian, I had no idea of the existence of these delectable cookies. I saw them in a random cookbook one day, when I happened to have a container of ricotta cheese sitting pretty in my fridge. So I took a leap and adventurously followed the recipe.
Outcome? Pure cookie heaven.
The cookies come out very cake-like, unlike chocolate chips or oatmeal raisin. The taste is subtly sweet, and not at all “cheesy” as one might fear. Actually, if you didn’t know the name of the cookie, you’d have no idea ricotta cheese was an ingredient. They pair perfectly (frighteningly so) with coffee or tea.
The cookies are simple to make, with basic ingredients you most likely already have in your pantry and fridge. Another great aspect is that the recipe yields, like, a million cookies. Ok. Not a million, but a solid 5-6 dozen (my yield is usually closer to 5 dozen, as I accidentally end up eating a good bit of the batter before it makes it to the cookie sheet. Oops). So if you are having a party, you’ll have plenty to serve. Or, you can flash freeze the dough and store it in freezer-safe bags for several weeks (If you don’t know about flash freezing, it’s awesome. I’ll be sure to a post on the process this month!)
Here is the recipe:
- 2 C. Sugar
- 1 C. butter/margarine
- 15 oz. Ricotta Cheese
- 2 tsp. vanilla extract
- 2 large eggs
- 4 C. flour
- 2 TBS baking powder
- 1 tsp salt
- 1 – 1/2 C. confectioners sugar
- 3 TBS milk
Have a great week and a Happy (and safe) Halloween!
You can read more about Steph’s life and recipes at her blog,Confessions of a Stay-At-Home Mom.